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Agnello al Forno (Italian Baked Lamb)

Agnello al Forno (Italian Baked Lamb)
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Agnello al Forno (Italian Baked Lamb) is a classic Italian dish featuring tender, juicy lamb roasted with fresh rosemary, garlic, lemon zest, and extra virgin olive oil to create a golden, flavorful crust. Perfect for special occasions or cozy family dinners, this recipe delivers authentic Italian flavors with simple ingredients and an easy-to-follow cooking process.

Ingredients

Scale

Meat

  • 1 leg or shoulder of lamb (about 3–4 pounds), fresh and well-marbled

Herbs & Aromatics

  • 4–6 sprigs fresh rosemary
  • 6–8 garlic cloves, peeled and slivered

Seasonings & Liquids

  • 3 tbsp extra virgin olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • 1/2 cup white wine or broth (vegetable or chicken broth as an alternative)

Instructions

  1. Prepare the Lamb: Pat the lamb dry with paper towels to ensure a crisp roast. Using a sharp knife, make small incisions throughout the meat and insert slivers of garlic and sprigs of rosemary into them to infuse deep flavor.
  2. Season Generously: Drizzle the lamb evenly with extra virgin olive oil. Rub the meat all over with sea salt, freshly cracked black pepper, and lemon zest to create a flavorful crust.
  3. Preheat the Oven: Heat your oven to 180°C (350°F), a moderate temperature ideal for cooking the lamb evenly while preserving juiciness.
  4. Roast the Lamb: Place the lamb on a rack over a roasting pan. Pour white wine or broth into the pan to add moisture and depth. Roast the lamb for 1.5 to 2 hours, or until the internal temperature reaches about 60°C (140°F) for medium-rare.
  5. Rest Before Serving: Remove the lamb from the oven and cover loosely with foil. Let it rest for 15 minutes so the juices redistribute, ensuring a tender and juicy serving.

Notes

  • Use a meat thermometer to monitor internal temperature and prevent overcooking.
  • Insert garlic and rosemary slivers into small incisions for better flavor infusion.
  • Rest the lamb after roasting to keep it juicy and tender.
  • Optional: Sear the lamb in a hot pan before roasting to develop an extra crust and richer flavor.
  • Choose leg or shoulder cuts for optimal tenderness and flavor when slow-roasted.

Nutrition

Keywords: Italian baked lamb, Agnello al Forno, roasted lamb, Italian lamb recipe, holiday lamb dish, rosemary lamb, garlic lamb roast

Find it online: https://lillysplate.com/agnello-al-forno-italian-baked-lamb/